PROGRAM S U M M A RY
This booklet contains an overall introduction to the functions, the symbiosis and the spatial programme of the thesis project.
BACKGROUND AND CONCEPT Feeding The World
9
Transportation Of Food
13
Production In The City
15
The Overall Concept
17
The Function And The Symbiosis
19
SITE
Choosing The Site
23
Description Of The Area
25
The Grey Zone
29
URBAN FARMING Possible Urban Farming Methods
35
39
Choosing The Farming Method
SPATIAL PROGRAM Sizing The Farm Production
45
Public
49
Company
51
Distribution
53
VALUES AND INTENSIONS Values and Architectural Focus
57
Precedents
63
47
LIST OF REFERENCES
Books, Public Publications and Web
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BACKGROUND AND CONCEPT
Today we are seven billion people in the world. Feeding us requires an enormous amount of resources. So far the farming industry has kept us fed by increasingly intensifying the farming. This has lead to a point where the situation is so intense that it is damaging the planet. Modern technologies such as efficient LED lighting and hydroponics, make it possible and economic relevant to grow large amount of vegetables directly inside the city. The idea is to supply cities from within with fresh organic vegetables produced with no harmful effects from pesticides and CO 2-emissions.
FEEDING THE WORLD To feed the world requires enormous areas of fields. The total land mass used to grow crops today, equals the area of the continent of South America. If we include grazing for animals we use 80% of the world’s total land area. By 2050 the world’s population will have grown to an estimated 9.5 billion people. To feed this many mouths we will need extra land area the size of Brazil (100.000.000 km 2) for growing crops. This amount of arable land does not exist. The farming industry has already caused great deforestations in order to make land available for new fields. It is the world’s big forests that are sequestering the carbon from the air. Cutting down the forests is simply destroying the world’s ability to heal itself. 1
2014
= Feeding the world’s present population requires and area the size of South America of farmland.
8
= =
+
2050
=
+
In 2050 we will need an additional landmass that equals the size of Brazil to feed the world’s population.
The farming industry’s reaction to this is to become even more efficient. They want to achieve this by using more pesticides and monoculture than it already does. But chemical fertilizers make the soil incapable of supporting plants, without applying even more fertilizers. Agricultural runoff is the single greatest cause of pollution in the world. The chemicals that are applied to the plants, will eventually find their way to the sea. This has huge consequences for the ecosystem. For example, nitrogen-fertilizer (ammonium-nitrate) has the chemical ability to absorb oxygen in the water. The lack of oxygen in the water kills sea life and destroys the basis for life, creating dead zones the sea, oxygen depletion. These upstream decisions of agriculture affect the downstream business of fishermen. They might not have a job in the future because there is no fish to catch in these dead zones. 2 1 | Book | The Vertical Farm, page 94-96 2 | Book | The Vertical Farm, page 8 | web | www.naturstyrelsen.dk/Vandet/Havet/ Havmiljoet/Iltsvind/FAQ/
9
The machinery used to apply fertilizers and pesticides, seeding, weeding and harvesting is responsible for 20% of the world’s use of fossil fuels.
BIOFUELS
FOOD FOR PEOPLE
ANIMAL FOOD
10
Almost all farming techniques requires some sort irrigation. On a global scale this uses 70% of all available freshwater. The world simply cannot sustain farming this intense. Farmers are forcing more crops from the Earth than it could possible produce without our “help”. The current farming system is neither economically or environmetally sustainable. 3 To be fair the farming industry is actually producing enough food to supply the world’s population - also in the future. Which leads to another problem: It is not all the food we are producing that goes to feeding people. A third goes to feed animals and three to five percent are used to produce biofuels. Failures in harvest and spoilage during transportation of our food is wasting one third of the total amount we are producing. That leaves less than one third left for people to eat 4
WASTED IN THE SUPPLY CHAIN
3 | Book | The Vertical Farm page 85+95 Where the world’s food production end up.
4
4 | Book | The Vertical Farm page xv | web | www.nytimes.com/2013/10/15/ opinion/how-to-feed-the-world.html?pagewanted=1&_r=1&
11
TRANSPORTATION OF FOOD
SERVICES 11%
SHOPPING 8%
12
TRANSPORTATION AND TRAVEL 15%
FOODS & DRINKS 45%
Last year the Danish Ministry of the Environment released a report that mapped out the Danish citizen’s environmental footprint. The report shows that foods account for 45% of a Danish citizen’s total environmental footprint. The home (energy, maintenance and furnishings) accounts for 21%, while transportation account for “only” 15% (see the illustration to the right). 5
THE HOME 21%
A Danish Citizen’s Environmental Footprint Anno 2013
Throughout history the countryside’s has always been supplying the cities. But the population of the cities has grown and the areas of land necessary to feed them have increased immensely. This, combined with the fact that we want every type of crop at all times of the year, has caused that we transport our food enormous distances before it reaches us. For example, to get tomatoes out of season, we transport them several thousand kilometers from Spain or Italy. This transportation of food results in a huge environmental footprint and this has coined the term “food miles” (or “food kilometers”). It expresses the total amount of kilometers the food has travelled before it reaches the table. Our food has been underway in days before it reaches the shops and it makes it impossible to buy fresh vegetables in the city.
5
5 | Publication | Miljøministeriet, Miljøråd - En samfundsøkonomisk analyse, page 20
13
PRODUCTION IN THE CITY Through the industrialization there has been a connection to fabrication and manufacturing in the cities. Most blocks housed smaller places of manufacturing, for example butchers, blacksmiths, craftsmen or tailors. Some neighborhoods contained factory’s which defined the area and the people living there. The citizens had a close relationship to the places where goods were produced and refined. This generated a consciousness and an appreciation of where the different products came from. Over time most of these places have either closed or moved out of the city. Vanished from the consciousness of the citizens. The cities has become centers of consumption. Everything it consumes, energy, food, water and dry goods comes from outside the city limits. The city generates a lot of waste we have to handle afterward. The cities can’t sustain themselves and they are very dependent on their surroundings.
14
Current supply of the city | Everything the city consumes, energy, food, water and dry goods comes from outside the city limits.
“We continue to urbanize without building cities that are equipped to handle their populations” - Dr. Dickson Despommier, The Vertical Farm, page 10.
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THE OVERALL CONCEPT This thesis project will work with a building containing a symbiosis focused around food production, in an urban context. The building (re)introduces production in the city. It supplies the city from the inside with food and sustains itself with energy, water and dry goods. The building will be placed in a central urban setting so it will become a natural part of the city context. It will contain both a public and a private program. The public area will be extrovert and make all the different production processes visible for the citizens. This creates a link between the citizens and the productive elements and thus creates a consciousness about where food, materials and energy come from.
16
Proposed Supply Of The City | The project supplies the city with food and the building sustain itself. The extrovert building makes all processes visible.
The function will add new jobs to the area, especially jobs in production for people with little or no education. By producing and selling locally the resources will be kept in the local area.
17
THE FUNCTION AND THE SYMBIOSIS The project is a building with a hybrid of programs focused on a symbiosis around commercial food production. The building is seen as a company headquarter where they produce, sell and deliver vegetables for the Copenhagen market.
VEGETABLE SUPPLY WASTE AGRICULTURAL WASTE
VERTICAL FARMING
ADMINISTRATION
PUBLIC AREA
HEAT AND ENERGY SUPPLY RETURN CRATES WITH WASTE
WASTE
DELIVERY
PYROLYSIS PLANT
DELIVERY TO CUSTOMERS
DELIVERY CRATES
MYCELIUM PRODUCTION
Symbiosis Flow | F O O D | E N E R G Y | M A T E R I A L
PRIVATE CUSTOMER
All the vegetables are produced in a big indoor vertical farm. Immediately after being harvested the yield will be packed into crates and delivered directly to the customers by electric powered vans or sold in the buildings farm shop. The delivery-crates are made from a biodegradable mycelium structure and produced right in the building. When the courier delivers the crate with fresh vegetables, the last delivered crate is brought back to the headquarter. The customers are encouraged to fill the crate with organic waste from the household. All the organic waste collected from the customers and processes in the building, will be used as “fuel” for the buildings’ pyrolysis plant, which turns biomass into power and heat for the building. An important part of the building is the public area. All the productive elements is visible so the citizens can see what takes place in the building. This generates a consciousness about production and raw materials. The area also makes it possible for visitors to taste, cook and buy the vegetables produced in the building.
19
This chapter contains a summary and the conclusions from the analysis found in the “Site and Context� Booklet.
SITE
The city of Copenhagen is a good match for the project. Big cities are in general first movers to embrace new initiatives. Aarstiderne, a Danish company who sell and deliver organic fruit and vegetables to private customers, has half of their total customers in the city of Copenhagen. This indicates that there is a potential market for the project here.
CHOOSING THE SITE In order to help navigate and choose a fitting site in Copenhagen, I put up a range of criteria for the site. It needs to be in a central urban setting where people pass by, so it becomes a part of people’s consciousness and everyday life. The site should also be in the city center in order to shorten the transportation distance to the customers.
22
The building must be located at a place that is suitable for a company with production and some distribution activities. This means that the site needs to have a certain size and be close to some sort of main road. The building will be a company headquarter, therefore it would be an advantage that it is noticeable in the city and hereby helps branding the company. The building should be located in a place where it can add something positive to the area and where the public program of the building, can provide the neighborhood with a new interesting place.
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Superkilen
DESCRIPTION OF THE AREA The site is located in Outer Nørrebro, a multicultural area with many different nationalities and the most densely populated area of Copenhagen. It is characterized by a dynamic and sustainable profile with many actions to create a better and greener neighbourhood. There are also a lot of initiatives for diversity, tolerance, social events and urban farming.
The Green Park
Through history Nørrebro has previously been home to a lot of small factories and manufacturers that emerged around the railway track in the area. In the 1970s a sanitation of the area started and many of the factories and the railway terrain was closed. The area now appears as many others urban areas with dwelling blocks and small shops. 6
The Black Market
The Red Square
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? Nørrebroparken
Project Site | The Grey Zone
In 2012 the closed railway terrain opened as the new colorful urban park “Superkilen”, among others made by Bjarke Ingels Group (BIG). The park celebrates diversity and consists of three well defined urban spaces. They are each defined by a color and have their own characteristics; “The Black Market”, “The Green Park” and most notably “The Red Square”. Across the street from here is the project site. It is an area in great contrast to the clearly defined urban spaces of Superkilen. The site is a grey zone without any clear characteristics. The project aim to give this area a character of it’s own and write it into a broader story of Superkilen and Nørrebroruten, which runs through it. 7 6 | Publication | Bydelsplan Nørrebro 2013, page 7-10 | web | www. denstoredanske.dk/Danmarks_geografi_og_historie/Danmarks_geografi/ København/Nørrebro 7 | web | www.dengang.dk/readarticle.php?article_id=654 | superkilen.dk/ projektbeskrivelse/
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SUPERKILEN
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THE GREY ZONE The Grey Zone consists of a parking lot and a single story glass, steel and concrete shopping pavilion, which doesn’t do the potentials of the site justice. The parking lot was previously a gas station, but it has been closed for many years and was torn down a couple of years ago. The extend of the plot is approximately 10.000 m 2.
28
Photo from the site
The Grey Zone has the potential to become a prominent and central spot for the area. It is framed by two of Nørrebro’s main roads, the main bike path “Nørrebroruten” and opposite the road is an upcoming metro station. The project can give the site its own character and story. The extrovert building will show off the processes inside it to the many people that passe by every day. They will also get the possibility to stop and buy fresh vegetables on their way home. The “local-plan” for the site has suggested a big 23.000 m 2 shopping center in five stories. The plans from 2010 were not well met in the neighborhood. A lot of citizens and the local committee protested against it. They argued that the huge steel and glass structure is too big for the site and that it doesn’t fit the area. There hasn’t been any real news around the project since 2011. 8 8 | Publication | Lokalplan nr. 434 “Farumgade” | web | dinby.dk/ koebenhavn-n/lokalplan-om-butikscenter-er-nu-godkendt | www.building-
Arriving at the site from Superkilen
supply.dk/article/view/68710/kobenhavn_far_centerbyggeri_pa_23000_m#. UxTWfnlzPzA
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Skatepark
Nørrebroruten
Project Site
Farumgade
URBAN FARMING
This chapter contains a summary of the possible methods for urban farming on a commercial scale that has been investigated in the project. The fully detailed descriptions of the companies are found in the “Case Studies� booklet.
POSSIBLE URBAN FARMING METHODS
Brooklyn Grange seen from above.
34
Case 1, The Soil Farming Method | This is a quite romantic approach to urban farming, as for example seen in “Brooklyn Grange� in New York. They get close to the traditional way of farming and spend a lot of time nursing the crops and teaching about them. The method is very dependent on the weather and is resource and space consuming compared to the outcome. This makes it difficult to get a satisfying and steady outcome to create a stable business. For example the owners of Brooklyn Grange tell that they are not getting a full salary for their work. The method has extremely high social and recreational values which makes it great for private and communal initiatives.
Between the rows of vegetables of Brooklyn Grange.
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Gotham Green’s Field
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FarmedHere’s Field
Case 2, Hydroponic Farming In Greenhouse | This is the method used by for example “Gotham Greens” in New York. Modern hydroponic farming systems are placed in giant rooftop greenhouses. Hydroponic farming is a system where the plants grow without soil. The roots of the plants are placed in nutrient filled water, which runs in a closed loop. In this way it uses only about ten percent of the water traditional farming does. The environment and growing process is completely controlled and without any fertilizers. Using this technique it is possible to get a high and reliable outcome from the fields. This makes it possible to sell fresh organic vegetables produced in the city, for a price that is compatible with traditional farming. In a short time it has made a good business which is constantly expanding. But the method still depends on the weather conditions and because it is only possible to grow crops in one layer it requires vast areas of unused open space. Case 3, Indoor Vertical Farming | By using hydroponics and artificial light, in the way “FarmedHere” in Chicago and “PlantLab” in the Netherlands does, it is possible to grow crops in a very dense and flexible way. The method makes it is possible to grow in multiple layers and therefore produce a large yield compared to the space it takes up. Because the environment around the crops is completely controlled the outcome is always reliable and of a high quality. The abilities of this method make it suitable for farming in urban settings and other extreme conditions. It provides a stable base for a business which is proved by FarmedHere who in a very short time has made a growing business out of it.
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CHOOSING THE FARMING METHOD The project will use indoor vertical farming with artificial lighting to produce crops. My conclusion, based on the research, is that it represents the best way to make a viable business out of urban farming and make it compatible with traditional farming.
Acuaponic farming in layers.
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The specific technique used in the project will be aquaponic farming, because it creates a closed loop around the production. It is a combination of aeroponic farming and aquaculture, where you raise fish in the water tanks that supplies the field. The waste from the fish provides nutrients for the plants and the plants in return clean the water for the fish. It creates a closed loop that discharges virtually no water. The raised fish also represents an extra produce and income for the company. 9 Instead of hydroponics where the roots are bathed in nutrient filled water the project will use aeroponics, where the water is sprayed on the roots. This technique is even more water efficient and since the water is a mist around the roots (and not liquid) the structural load will not be as big.
Vegetables and fish in symbiosis
The biggest downside of indoor vertical farming is the price of lighting. But LED’s are getting better and cheaper all the time. According to “Haitz’s Law” the price of LED’s falls by a factor of ten every decade. While the effect of them increases by a factor of twenty. 10 It is also part of the projects symbiosis to supply itself with sustainable energy 9 | web | farmedhere.com 10 | web | organiclighting.com/2012/12/haitz-law-and-the-future-of-led-lighting
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S P ATIAL PROGR AM
The size of the spatial program is based on Aarstiderne (a more detailed description of this company is found in the “Case Study Booklet�) combined with the production facilities of the other investigated companies. The thesis project addresses local production and delivery of vegetables. The target group will be 20.000 customers located in Copenhagen, which corresponds to Aarstidernes current market in the city.
SIZING THE FARMING In 2011 Aarstiderne delivered 3.391.654 kg vegetables 1 - that is rounded to 3.400 tons. The project will then need half of that, 1.700 tons. Case 1, Gotham Greens Green Point Farm | Yearly they produce 100 tons of vegetables on 1.400 m 2. 2 That is 1 ton per 14m 2. I need: 1.700 x 14 m 2 = 23.800 m 2. Case 2, Gotham Greens Gowanus Farm | Yearly they produce 200 tons of vegetables on 19.000 m 2. 3 That is 1 ton per 9,5 m 2. I need : 1700 x 9.5 m 2 = 16.150 m 2. Case 3, PlantLab | They can produce 200 grams of vegetables on 1 m 2 per day. 200 grams x 365 days = 73 kg per m 2 per year. 4 I will need: 1.700.000 kg / 73 kg/ m 2 = 23.287 m 2. With indoor vertical farming techniques it is possible to grow in multiple layers. For the sake of simplicity the calculatation is based on ten layers of fields (but in the end it can adapt). Case 1 | 2.380 m 2 in ten layers Case 2 | 1.615 m 2 in ten layers Case 3 | 2.3290 m 2 in ten layers Conclusion | The numbers from case 1 and 3 is numbers from farms a couple of years ago. Case 2 represents the expected yield of a completely farm new that opened the autumn of 2013. It shows that the technique can be much more efficient in new farms. The farm in the project will aim on the 23.000 m 2 and the expected improved efficiency will allow the company to grow. 1 | Publication | Aartidernes Environmental Report 2011, page 14 2 + 3 | web | gothamgreens.com/our-farm/ 4 | TED Talk | Gertjan Meeuws - Indoor farming, Plant Paradise
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PRODUCTION Vertical Farming Introvert
Extrovert
Private
Public
No Daylight
Daylight
Crate Production Area Introvert
Extrovert
Private
Public
No Daylight
Daylight
46 Pyrolysis Plant Introvert
Extrovert
Private
Public
No Daylight
Daylight
Technical Room Introvert
Extrovert
Private
Public
No Daylight
Daylight
Vertical Farming, 2.300 m 2 | This is the heart of the building where all the crops are produced. The area doesn’t need daylight, but should be visible for the public to show where the vegetables growing process. It should be placed close to, or mixed together, with the “Harvesting, Packing and Seeding Area”. Crate Production Area, 700 m 2 | Area for production of crates made from the biodegradable material, mycelium. The processes of the production should be visible for the public. Pyrolysis Plant, 100-200 m 2 | The energy supplier of the building should be staged and shown to the public. (The actual size of the different technical elements is calculated in the “Technology Booklet”). Technical Room, 200 m 2 | Space for pumps, fans etc. needed to control the environment for the plants and water tanks for the fish used in the aquaponic farming. The elements can be placed together or spread out in the building. The productive elements should be staged and shown to the public to tell the story about the processes. The staging could for example be framing, openings in the facade so they can be seen from the outside, prominent places in the rooms were the visitors are, etc.
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PUBLIC Eatery Introvert
Extrovert
Private
Public
No Daylight
Daylight
Farmshop Introvert
Extrovert
Private
Public
No Daylight
Daylight
48 Public Experience Area Introvert
Extrovert
Private
Public
No Daylight
Daylight
Event-Kitchen Introvert
Extrovert
Private
Public
No Daylight
Daylight
The public face of the company is very important. So the public areas should be open and extrovert to the city. The public features of the building should be a natural part of the city that invites and intrigues people to come inside. Eatery, 200 m 2 | A place where the public can come and taste the food produced inside the building. While they sit and enjoy the food they will have a view of the processes taking place in the building and see where the food is harvested. The eatery will include a kitchen area for preparation, storage for the food and public bathrooms. Farmshop 100-150 m 2 | An urban version of the traditional farm shop or barndoor-sale. Here people can come and buy the vegetables. Public Experience Area 100-200 m 2 | An area where the public can come in and experience the processes of the building. The goal is to let the architecture convey the message so it will create knowledge without teaching or telling. It can be a collected area or spread out around the building. Event-Kitchens 2-3 x 50 m 2 | The public kitchens are a way for the citizens, schools, and companies to come and learn something about raw materials and cooking.
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COMPANY Office Introvert
Extrovert
Private
Public
No Daylight
Daylight
Staff Area Introvert
Extrovert
Private
Public
No Daylight
Daylight
50 Laboratory Introvert
Extrovert
Private
Public
No Daylight
Daylight
Storage Introvert
Extrovert
Private
Public
No Daylight
Daylight
Office 250 m 2 | Workplaces for around 50 people divided on administration, logistics, customer service, communications, etc. The area should include meeting rooms and storage space. The office should provide great daylight conditions for the workers, to create a good working environment. Staff Area, 200 m 2 | This area should be a relaxing place for the workers in the building, containing bathrooms, a small kitchen, wardrobe, lounge and sitting places. It will be located so it is accessible for all the people working in the building. The area will require some level of privacy so the workers have a private and relaxing area away from the public. Even though it is private it should still feel open, for example with views over the city, a private terrace, etc. Laboratory, 100 m 2 | An area dedicated to research and development of the technology and the crops in the building. The area should have a high level of privacy since the research and development has some level of secrecy. Storage 100 m 2 | The building will need some space for storing fish food, seeds, crates, etc. The storage can be split up into smaller areas, and placed near the functions where they are needed.
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DISTRIBUTION
Harvesting, Packing and Seeding Area Introvert
Extrovert
Private
Public
No Daylight
Daylight
Cold Storage Room Introvert
Extrovert
Private
Public
No Daylight
Daylight
52 Delivery-van Area Introvert
Extrovert
Private
Public
No Daylight
Daylight
Goods Recieving Dock Introvert
Extrovert
Private
Public
No Daylight
Daylight
Harvesting, Packing and Seeding Area, 300 m 2 | The area should be placed close to or be mixed with the vertical farming. When the crops are harvested they will be packed directly into the crates for the customers. Immediately after the crops are harvested, new crops will be seeded. The area will contain several production lines and a packing robot Cold Storage Room, 200 m 2 | When the crates are packed they will be put in a cold storage room. This serves as buffer space before they are loaded into the delivery-vans. The room is only used for storing crates so the room can be introvert. Delivery-van Area 700 m 2 | This area serves as the “home” for the around 30 delivery-vans. It is here they are parked, charged, loaded and unloaded. Maybe it is possible to place some of the area outside. Should be located close to the “cold storage”. Goods Receiving, 100 m 2 | Area for receiving goods for the whole building. Can maybe merged with the “Delivery-van Area”. Total Size Of The Spatial Program | 5750 - 6050 m 2.
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VALUES AND INTENSIONS
This chapter defines some of the values and focus for the project. It serves as inspiration and guideline for the future process.
VALUES AND ARCHITECTURAL FOCUS
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The architecture should be fresh and communicate a modern way to design industrial architecture. It should be an integrated and interesting part of the urban fabric where some new experiences are added to the area.
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The project should give “The Grey Zone� a character of its own and write itself into the area. 57
! The project should create an interesting story and experience around food and production.
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The public area is an important part of the project. It is the link between the production and the city and where the citizens experience the processes.
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!
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The building should through architecture generate a consciousness (educating without teaching and telling) about food, production and raw materials.
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The project is focused on commercial and large scale production of vegetables in the city.
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? The architecture should be extrovert and show off the processes taking place inside the building. The different productive elements should be staged and play a main part in the experience of the building.
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! It is a goal to create a relevant post in the discussion around farming and food production.
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At Nørrebro Bryghus you can see where the beer is brewed while you drink it.
PRECEDENTS
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Switchgear Station by C. F. Møller | An industrial building that from the outside exposes the machines within and makes it possible to walk close to them on the inside.
Water-Treatment Plant by AWP | A beautiful and human way to make an industrial building.
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The Library by COBE | The architects have through a relatively modest building achieved to create a gathering point and a symbol for the North West Area of Copenhagen.
FarmedHere | A company from Chicago that are running a commercial scale aquaponic farm. They opened last year as the largest of it’s kind the world and have in short time made a business out of vertical farming.
LIST OF REFERENCES BOOKS | | The Vertical Farm: Feeding the World in the 21st Century, by Dickson Despommier. Thomas Dunne Books, First Edition, 2010
PUBLICATIONS | | Aartidernes Environmental Report 2011 www.aarstiderne.com/Om-aarstiderne/Ide-og-baggrund/Miljoet
| Miljøråd - En samfundsøkonomisk analyse, Published by the Danish Enviromental Ministry, 2013 www2.mst.dk/Udgiv/publikationer/2013/04/978-87-93026-09-4.pdf | Bydelsplan Nørrebro 2013 Published by Nørre Local Commitee and The Municipality of Copenhagen, 2013 cerocms.dk/download/noerrebrolokaludvalg.kk.dk/Bydelsplan_Nrrebro_2013.pdf
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Lokalplan nr. 434 “Farumgade”
Published by The Municipality of Copenhagen in 2009 http://soap.plansystem.dk/jsp/getdoklink.jsp?planid=1112989&plantype=20&status=V WEBSITES | | www.naturstyrelsen.dk/Vandet/Havet/Havmiljoet/Iltsvind/FAQ/ | www.nytimes.com/2013/10/15/opinion/how-to-feed-theworldhtml?pagewanted=1&_r=1& | superkilen.dk/projektbeskrivelse/ | www.dengang.dk/readarticle.php?article_id=654 | www.denstoredanske.dk/Danmarks_geografi_og_historie/Danmarks_ geografi/København/Nørrebro | www.building-supply.dk/article/view/68710/kobenhavn_far_centerbyggeri_ pa_23000_m#.UxTWfnlzPzA | dinby.dk/koebenhavn-n/lokalplan-om-butikscenter-er-nu-godkendt | farmedhere.com | organiclighting.com/2012/12/haitz-law-and-the-future-of-led-lighting | gothamgreens.com/our-farm/
TED TALKS | Gertjan Meeuws - Indoor farming, Plant Paradise www.youtube.com/watch?v=ILzWmw53Wwo&feature